Napoleon of Tuna with a Mosaic Salad
Napoleon of Tuna with a Mosaic Salad
Get this quick and easy tuna and salad recipe by Daniel Boulud from One Night in Singapore.
  • Difficulty Level Moderate
  • Technique Searing
  • Preparation Time 15 minutes
  • Cooking Time 25 minutes
  • Yield 6 servings
Ingredients
  • For the Mosaic Salad
  • 2 large Artichokes, rinsed
  • Juice of 2 Lemons
  • 1 large Tomato, peeled, cored, split horizontally, seeded with a teaspoon, in ⅛-inch dice
  • 4 large White mushrooms, very fresh and firm, caps only, in ⅛-inch dice
  • 1 small Avocado, firm but ripe, split, pitted, peeled, in ⅛-inch dice
  • ¼ cup small Black olives (Niçoise), pitted and coarsely chopped
  • 3 tablespoons Extra-virgin olive oil
  • Salt and freshly ground Black pepper
  • 2 tablespoons chopped Chives
  • 1 bunch Watercress of mâche, leaves only, cleaned
  • For the Napoleon of Tuna:
  • 6 thin slices White bread
  • 1 clove Garlic, peeled
  • 8-ounce slice Tuna fillet, sushi quality, center cut, about 1 inch thick, well chilled (when serving raw fish, you must buy extra-fresh fish of the highest quality and serve it the same day)
  • ½ tablespoon Lemon juice
  • 1 tablespoon Extra-virgin olive oil
  • ½ tablespoon finely minced Chives
  • Salt and freshly ground Black pepper
Method
  1. For the Napoleon of Tuna:
  2. Center a rack in the oven and preheat the oven to 325°F
  3. Stack the slices of bread and trim off the crusts. Cut the square bread stack into 2 even rectangular ones
  4. Place the 12 pieces of bread in a single layer on a baking sheet with a rack or another pan on top to prevent them from curling when drying. Bake them in the oven for 6 to 8 minutes or until golden
  5. Remove from heat and set aside to cool Carefully rub each dried toast with the garlic clove and discard the garlic or chop the clove and add it to the vegetable salad
  6. With a sharp knife, cut the cold tuna at an angle into 12 thin slices 1/4 inch thick, about the size of the toast. Place the tuna slices on a plate and season them with the lemon juice, olive oil, chives, and salt and pepper
  7. Place a slice of tuna on each slice of toast and then assemble these to make 4 napoleons of 6 layers each (three toast, three tuna)
  8. Presentation
  9. Place each napoleon in the middle of a chilled individual serving plate
  10. Evenly spread a thick layer of vegetable salad on top of and around each napoleon
  11. Place a small, right bunch of watercress or mâche leaves on each vegetable-salad-topped napoleon
  12. Drizzle the sandwich and plate with the remaining 1 tablespoon of olive oil and remaining lemon juice
  13. Serve immediately so that the toast remains very crisp

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